Here is a little bit of spring to appease your garden fever, which is you are like me, you have a bad case of about now. I am seeing some bulbs starting to break throught he soil surface of the garden and I know it’s way early, but just seeig their little pointy leaves poking through is making me long for spring to arrive!
Just an FYI…tomorrow, January 26, 2012, at 2pm Colorado time I will be the guest on The Organic View Radio Show. You can find the Show at www.TheOrganicView.com and I hope that you will tune in and listen as June Stoyer, the shows host, and I visit about growing and using herbs. For those of you on Facebook, you can go to www.facebook.com/TheOrganicViewRadioShow as well.
Here is todays tip: Make a rosemary baked potato lunch. Gourmet baked potatoes are easy to make and absolutely delicious, plus the topping choices are virtually endless. Experiement for what you like and, most importantly, have fun!!
Rosemary Baked Potato
1 large baking potato, already baked (I bake potatoes sitting directly on the rack of the oven at 325 degrees for about 30 minutes or so, until they are soft and slightly squishy)
1 generous dolup of butter or a generous drizzle of olive oil
1 clove of fresh garlic minced
1 Tablespoon of freshly chopped rosemary leaves or 1 teaspoon of dried crushed rosemary leaves
Optional: sprinkle of crumbled bacon or a spoonful of sour cream
Add all of the ingredients above to top your baked potato. Adjust the ingredients to your personal tastes or diet. Add other ingredients of your own choice if you so desire.
